Description
A soup briefly boiling high-protein, low-fat squid (Huazhi) and highly aromatic celery. Intense squid dashi melts into the soup; extremely chewy, stimulating the satiety center.
Restaurants serving Celery and Squid Soup
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Squid
- Celery
- Ginger
- Salt
- Rice wine
- White pepper
- Sesame oil
Instructions
- [Authentic Recipe]
- Peel squid (Huazhi or Touchou), score the inside in a crosshatch pattern, cut bite-sized.
- Finely chop Taiwanese celery (Qincai) stems.
- Boil water in a pot, add shredded ginger.
- Toss in squid; when meat curls and turns white, immediately add celery (beware of overboiling which toughens squid).
- Season with salt, a little rice wine, white pepper, and drizzle a few drops of sesame oil to finish.
Learn more Spice, substitutes, tips
Key spices
Refreshing celery aroma and squid ocean scent
Substitutes at Japanese supermarkets
Squid paste balls (Huazhi Wan)
Pairing
Fried rice、Taiwanese Ganmian(soupless noodles)
Trivia
[For Health Conscious] Squid is an excellent diet ingredient matching chicken breast in high protein and low fat. Taiwanese celery has thinner stems and stronger aroma than Japanese ones, perfectly erasing squid odor. Chewing the chunky squid uses the jaw, highly satisfying with small amounts; a diet-spec seafood soup.
Eating tips & etiquette
[Unique Eating] Drizzle a little Taiwan black vinegar (Wu Cu) into the soup, tightening the squid umami with acidity for a more refreshing taste to gulp down!
Allergen
Seafood (Squid), Sesame